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Party Sweets
Make candies cream-smooth with today’s Carnation—the milk you can use like cream, with ½ the fat calories! The proof of good candy is in its texture. It should be creamy-smooth, not coarse or granular. Cream itself couldn’t make candy smoother than Carnation does—with ½ the fat calories of cream! Carnation looks like cream, cooks like cream, even whips! An exclusive method of evaporation slowly removes only water, at low temperature. This low-heat method gives Carnation the consistency of rich cream—with ½ the fat calories, and at ½ the cost!
10 pages, Paperback
Published January 1, 1960
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December 27, 2023
Copyrighted in 1960.
Here is a sweet discovery from 1960 – recipes for candies, icings, toppings, frozen desserts, a soufflé, Strawberry Angel Cake – with a few black-and-white photographs to show cooks and bakers the techniques using Carnation milk products.
Although I mostly likely will not use these recipes for Party Sweets (far too sickeningly sweet for my taste), it could be a tasty resource for other bakers who also enjoy mid-century recipes like I do.
🟤 Gutenberg Project.
Here is a sweet discovery from 1960 – recipes for candies, icings, toppings, frozen desserts, a soufflé, Strawberry Angel Cake – with a few black-and-white photographs to show cooks and bakers the techniques using Carnation milk products.
Although I mostly likely will not use these recipes for Party Sweets (far too sickeningly sweet for my taste), it could be a tasty resource for other bakers who also enjoy mid-century recipes like I do.
🟤 Gutenberg Project.
Displaying 1 of 1 review